Make Pesto Zucchini Spaghetti Using a Spiralizer

Simple, easy and healthy — everything you could want and need for a weeknight dinner.

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Serve this to your friends, and they’ll be shocked that this pasta is made out of zucchini! Don’t waste time being skeptical about this recipe — get a spiralizer and start impressing your roommates and family. You can thank Spoon for a newfound love and appreciation for zucchini and quick, healthy meals.

Spinach-Basil Zucchini Spaghetti

Prep Time:20 minutes

Cook Time:10 minutes

Total Time:30 minutes

Servings:2

Medium

Ingredients

3 tomatoes

1/4 cup olive oil

1 pinch salt/pepper to taste

1 cup baby spinach leaves

1/2 cup basil leaves

1 tablespoon lemon juice

1/4 cup shredded parmesan cheese

1/4 cup walnuts

1 garlic clove

1 pinch red pepper flakes, to taste

1/4 cup chopped onion

1/4 cup sliced mushroom

2 zucchinis

Mujahid Zaman

Step 1

To roast tomatoes, preheat oven to 400ºF. Slice tomatoes 2 centimeters thick and massage with a tablespoon of olive oil, salt, pepper and red pepper flakes. Place tomatoes flat on parchment paper-lined tray and bake for 10-15 minutes in the oven.

#SpoonTip: We recommend the Oster blender. It has amazing horse power, yet is still affordable.

Photo by Mujahid Zaman

Step 3

Sauté mushrooms and onions with some olive oil over medium heat for 2-3 minutes. Here’s a chance to get creative and add any vegetable, seasoning or protein you would like! We threw in some broccoli, spinach and leftover grilled chicken.